As a general rule, our family does not eat out during the week. Establishing this family “rule” has helped in many ways. We save money, we spend more time together at the table than time at a busy restaurant waiting for a table, and we eat healthier. On the weekends we will sometimes eat out once or twice and we have found a couple of places in our little town that really work for us. We particularly love a little Thai place called Cocodine. Cocodine orders these amazing young coconuts straight from Thailand and the little boys LOVE having a coconut and we all enjoy the awesome curries. The owners know us by now and they always bring us extra veggies instead of rice.
Another favorite spot we go to is a breakfast joint called Sin of Cortez. They offer this amazing sausage straight from our local University farm and they also offer several delicious veggie scrambles.
Sin of Cortez also serves up some yummy gluten free pancakes which is a great weekend treat for all of us once in a while – life’s too short to NEVER eat pancakes – and how great to find a gluten free option at a restaurant!! Eating out is totally possible and should still be enjoyed once in a while and finding the right places to go is essential! For more advice on how to manage eating out, check out this article that I recently posted to my Facebook page as well.
Here is a fun spaghetti squash side dish recipe that could also be made into a main dish by simply adding in some diced chicken, ground beef, or any other protein of your choice.
Scrumptious Spaghetti Squash
1 spaghetti squash
1 yellow onion, diced
2 garlic cloves, minced
1 zucchini squash, diced
½ cup sliced kalamata olives
1 tablespoon capers
1 tablespoon coconut oil
1 tablespoon dried basil
½ cup chicken broth
Sea salt and black pepper to taste
Cut the spaghetti squash in half, remove the seeds and cook the spaghetti squash in a pressure cooker for 15 minutes or bake at 350 for 1 hour. Saute the onions in a large skillet in the coconut oil until they start to carmelize. Add the garlic and zucchini and saute for another 4-5 minutes. Using a fork, scrape out the insides of the spaghetti squash and add to the skillet. Add the remaining ingredients as well and cook together another 4-5 minutes.